RANOVRU
Quarry Creeper
That guy was awesome. Thanks for the link E.
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Food/Cooking
- Thread starter EeePee
- Start date
I'm still getting a process down for pork loin, and today a buddy game me his old Weber smoker/grill. I went to Home Depot, got some hardwood charcoal and a few basic grilling supplies. I honestly can't remember how long it's been since I cooked with charcoal, so this is going to add to the learning curve.
I'll spare everyone the step by step pics, I basically marinated the pig in an Italian dressing/spice combo for a few hours while I cleaned the new ( to me) grill and got a hot fire going.
A bit of searing, and checking after an hour with a thermometer, it ended up taking about 1.5 hours to hit 165*. Done enough for me.
Best pig loin to date, and it will only get better from here with the grill!
I'll spare everyone the step by step pics, I basically marinated the pig in an Italian dressing/spice combo for a few hours while I cleaned the new ( to me) grill and got a hot fire going.
A bit of searing, and checking after an hour with a thermometer, it ended up taking about 1.5 hours to hit 165*. Done enough for me.
Best pig loin to date, and it will only get better from here with the grill!
skinnyj
Pebble Pounder
I'm still getting a process down for pork loin, and today a buddy game me his old Weber smoker/grill. I went to Home Depot, got some hardwood charcoal and a few basic grilling supplies. I honestly can't remember how long it's been since I cooked with charcoal, so this is going to add to the learning curve.
I'll spare everyone the step by step pics, I basically marinated the pig in an Italian dressing/spice combo for a few hours while I cleaned the new ( to me) grill and got a hot fire going.
A bit of searing, and checking after an hour with a thermometer, it ended up taking about 1.5 hours to hit 165*. Done enough for me.
Best pig loin to date, and it will only get better from here with the grill!
I love my Weber charcoal grill. It's the best purchase I made since I bought my house.
I smoked a 7lb-ish brisket as part of Thanksgiving a couple of years ago and it came out almost perfect. Here is a pic of what little was left:
Another go with the charcoal grill. Did some homework on the techniques, I added a hot side to the grill and a water trough ( probably too big, next time I'll use a smaller one). It's taken some time to adjust the top flue to maintain a even 275* inside.
Basic brown sugar dry rub recipe from the webz, I had to buy most of the spices but now I have them. Rubbed down the pig and let it sit all night in the fridge. Note to self- make sure that the baggie doesn't have a hole in it. Cleaning up leaked sticky pig juice was not fun this morning....
Been on for about 45 minutes, time to check on it.
feel free to comment/suggestions on this dual zone cooking method, I know absolutely nothing about it. "thumbsup"
Basic brown sugar dry rub recipe from the webz, I had to buy most of the spices but now I have them. Rubbed down the pig and let it sit all night in the fridge. Note to self- make sure that the baggie doesn't have a hole in it. Cleaning up leaked sticky pig juice was not fun this morning....
Been on for about 45 minutes, time to check on it.
feel free to comment/suggestions on this dual zone cooking method, I know absolutely nothing about it. "thumbsup"
Hunter711
Come and take them!®
Looks good to me!
You'll get the hang of it. Practice, eat, practice, eat. "thumbsup"
Close the vent holes a lot so that the airflow is restricted. To much flow creates hotter coals. You are on the right path though.
You'll get the hang of it. Practice, eat, practice, eat. "thumbsup"
Close the vent holes a lot so that the airflow is restricted. To much flow creates hotter coals. You are on the right path though.
Last edited:
Constant Threat
Rock Crawler
I find that less coals is better. Upping the heat is never a problem (close chimney, open flue,add coals) having too much is usually the battle you can only open the chimney so much I've had to prop the lid a little to bring down temps. So when you start with less coals it seems to work better for me.
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Sent from my SM-G900V using Tapatalk
Last edited:
Constant Threat
Rock Crawler
I tried my hand at some beef short ribs today. They turned out delicious.
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Sent from my SM-G900V using Tapatalk
snapon boy
I wanna be Dave
Those are making me hungry!
Constant Threat
Rock Crawler
They were delicious, the fat rendered down really well, better than when braised. But braised short ribs is still one of my favorite thing on the planet to eat. I've got a killer recipe for braised short ribs and goat cheese polenta. If any one interested.
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Sent from my SM-G900V using Tapatalk
Hunter711
Come and take them!®
snapon boy
I wanna be Dave
Now that's dinner
skinnyj
Pebble Pounder
The temp creeped up to about 350*, I caught it in time so that it was still delicious, just a bit dryer than I'd like.
I'm officially sold on the dry rub!
Looks delicious! "thumbsup"
That is where it gets tricky smoking on a kettle, especially the smaller ones. Even though you are setting up an offset fire, you still get some direct heat because you can't get enough distance from the fire. Even using the coal baskets that come with the 22 inch kettle, I still had some crispy edges to my ribs if I got careless.
I broke down and bought a Brinkman offest for $99 and put about $35 worth of mods in it.
It does the job and allows me to do more stuff at once. My only beef with it is that I can't get the temp to stabilize like my kettle does.
